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Starters

Summer cocktail: tomato sauce and mozzarella mousse recipe

star_rate
Difficulty
Medium
restaurant_menu
Preparation
20 minutes
room_service
Serves
4

Tomato + mozzarella + basil is one of the most common combinations for a quick and light Italian summer meal. But what happens if we magically turn freshly picked tomatoes into a fresh red foam and mozzarella into a soft white mousse? The result is an amazing and entertaining savoury cocktail that melts in your mouth as you'd never imagined. Ilario Taccioli from Osteria La Limonaia, in Pistoia, shows us how to make a very special dish with just a few ingredients: 

Ingredients

For the burrata mousse

  • 300 g of Burrata (a type of creamy mozzarella from the Puglia region) or mozzarella cheese
  • 100 ml whipped cream
  •  100 ml of milk
  •  salt
  • ground pepper

For the sauce

  • 6 tomatoes
  • 6 leaves of basil
  • Oil and salt
  • ground pepper

 

Preparation
Tomato and mozzarella mousse
Tomato and mozzarella mousse - Credit: Lara Musa
  1. Wash and dry the tomatoes and basil
  2. In a mixer chop the tomatoes and basil with the salt, olive oil and pepper.
  3. Rinse the mixer. Now chop the burrata or mozzarella with the whipped cream and let refrigerate for an hour.
  4. Put the burrata cream in a siphon to give a foamy texture to the mozzarella. If you don’t have a siphon, just replace the milk with 100 ml of whipped cream
  5. In a big cup pour in the tomato sauce, then the mozzarella mousse and decorate with a basil leaf
  6. Enjoy!
About Ilario Taccioli

Chef Ilario Taccioli is the fourth generation chef at Osteria la Limonaia, in Pistoia and currently a professor at the Professional Culinary Arts & Hotel Management School F. Martini in Montecatini Terme.  

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Food and Wine